Sunday 11-7 (Familia day)
Monday 4-9 (Margarita Monday)
Tuesday 4-9 (Taco Tuesday)
Wednesday 4-9 (Winedown Wednesday)
Thursday 11-9 (Thirsty Thursday)
Friday & Saturday 11-10
Brunch Saturdays & Sundays 11-3
The mission of Milpa team is to honor the food, essence and culture of Mexico by offering uniquely prepared dishes from scratch with only the best possible ingredients and service.
The Milpa concept is to feature modern Mexican cuisine and flavors from all parts of Mexico from Baja California to Jalisco to Oaxaca.
We specialize in making our own tortillas and a variety of salsas from scratch no one else has.
At Milpa there is an attention to details that take each dish up a notch by our chef the cuisine Chef Rosario Martinez that serves each taco with it's own salsa that complements and balances all the ingredients for each taco perfectly.
Our cocktail menu focuses on agave based drinks with a concentration on Mezcal. Our wine list brings you great Mexican wines hard to find along with many others that pair well with our dishes.
What differentiates Milpa from other Mexican restaurants is its unique blend of authentic Mexican flavors and ingredients that are bold while still being approachable in the upmost comfortable setting.
"Sin maiz no hay pais "
Our corn tortillas are made from scratch using organic corn
Pork Belly, pico de gallo.
Braised pork, pickled onion.
Skirt steak, ember roasted onions, avocado salsa
Smoked wine reduction sauce, cilantro
Beer battered, choice of (mahi or shrimp or oyster) red cabbage, chipotle cream.
Beef cheek, red onion.
Shredded chicken, smoked chipotle, fresh cheese, sour cream.
4 tacos. Mozzarella cheese, birria (trio meat stew) onions & cilantro.
(SERVED ON WEEKENDS ONLY)
Corn chips, avocado, chilli, cilantro.
Salsa molcajete, salsa verde (tomatillo), salsa macha( chilli vegetal oil.) Chips.
Blend white cheeses, pickled jalapeños.
Roasted corn, chipotle crema, queso fresco
Fresh oysters on half the shell, lime, jalapeño
Pan seared chicken, oaxaca dried red chiles sauce. Served with rice and warm corn tortilla.
Chicken tomatillo sauce, fresh cheese.
Poblano peppers, fresh cheese, egg white batter, red sauce. Served with rice
pork, pickled red onions, achiote. Served with warm corn tortilla
Colossal shrimp, creamy chipotle, bacon, mushrooms. Served with rice & tortilla.
Marinated for 24 hours then slow cooked for 4 hours this meat trio of goat, ox tail, and pork ribs marries into the famous Jalisco stew. Served with rice, beans, and tortilla.
(SERVED ON WEEKENDS ONLY)
Blue corn, yellow corn, or mixed
Mushrooms & zucchini
Oaxacan chocolate brownie, vanilla ice cream form Ossorio, cajeta, peanut crumble.
El silencio, El Jimador blanco tequila, grapefruit, agave
El Silencio mezcal, lime, tamarindo, ginger
Bombay gin, lime, hibiscus, elder flower, egg white
1800 Reposado tequila, El silencio mezcal, agave, mole bitters
First call bourbon, lemon, sage
El silencio mezcal, hierba buena, cucumber, lime
El Jimador tequila, Aperol, grapefruit, lime prosecco.
tequila or mezcal, ancho chili liquor, agave, coconut
Tequila or mezcal, fresh lime, agave
Tamarindo, guava, coconut, mango, or spicy (fresh jalapeños)
Tequila or mezcal, lime, orange juice, grapefruit, soda
Tequila or mezcal, fermented pineapple
Licor 43, espresso
Spice blend, lime, beer
Bottled soda: grapefruit, orange, tamarindo, mandarin, fruit punch
Lime, mango, hibiscus, coconut, tamarindo.
Coke, Diet Coke, Sprite, Dr. Pibb, Root Beer, Lemonade
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